GATORS DOCKSIDE
4982 NEW BROAD ST, Orlando FL 32814 · 321.972.1974
Last inspected Jul 30, 2026 · 10 visits since December 2023
AUG 24
MAR 25
NOV 25
APR 26
JUL 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic sauces. Less than 4 hrs per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli turkey, ham, pulled pork, roast beef,pork cooked ribs, scallops, shrimp, raw cut chicken, raw chicken wings, cooked pasta, raw gator sausage, sour cream, milk, buttermilk boiled eggs, blue cheese crumble, shredded cheeses,provolone, Swiss, raw beef sliders, raw burgers, Alfredo sauce, queso cheese, taziki sauce, cooked chili All temperatures of items 55-60f, in walk in cooler overnight per manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler TCS food items Deli turkey, ham, pulled pork, roast beef,pork cooked ribs, scallops, shrimp, raw cut chicken, raw chicken wings, cooked pasta, raw gator sausage, sour cream, milk, buttermilk boiled eggs, blue cheese crumble, shredded cheeses,provolone, Swiss, raw beef sliders, raw burgers, Alfredo sauce, queso cheese, taziki sauce, cooked chili All temperatures of items 55-60f, in walk in cooler overnight per manager Sliced tomatoes, lettuce in make table cooler at cook line
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Gluten Free menu has Mahi Fish for bowls. Facility is using Cape Hake Bisi fish instead of Mahi. Facility has thrown away Gluten Free menus at this timeAdmin Complaint**
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink across from walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Tile missing at cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles over cook line and in ware wash area
Employee with no hair restraint while engaging in food preparation. Female serves
Equipment in poor repair. Walk in cooler ambient air 59f. Reach in cooler make table at cook line 65f Ice machine sliding doors missing and plastic lids from buckets in place
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in both main walk in cooler and beverage walk in cooler
Standing water in bottom of reach-in-cooler. Reach in cooler at beginning of cook line
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic sauces. Less than 4 hrs per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steamwell: birria, gravy, marinara, french onion, chili,; (83-124 - Hot Holding). In steamwell at expo stations. Operator meant to reheat but did not hsve steamwell turned on. Operstor Reheated all to 165F-177F for temperature recovery
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 3/31/25. initials MS.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice scoop in standing water in holder. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in bottom cooler at wait station acroos expo -cover/doors on ice machine. Operator removed to be cleaned
Reach-in cooler shelves with rust that has pitted the surface. In beer cooler at bar
Unnecessary items/unused equipment on the premises. Drawer coolers.
Wet wiping cloth not stored in sanitizing solution between uses. At bar. Operator removed
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Birria, gravy, cooling 1.5hrs; (98-105F - Cooling) operator immediately put in smaller containers on ice and in freezer. Temp recheck 76F-78F cooling over 2hrs.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine 00 chlorine ppm Tested again after priming 50 ppm chlorine
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar. Operator immediately cleaned
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over beer kegs in cooler. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over sauces. Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Prep persons
Equipment and utensils not properly air-dried - wet nesting. Plastic bins. Operator immediately separated for proper air dry
Hood filter missing from automatic fire suppression/exhaust system.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in scoop holder
Light not functioning. Under hood
Light shield damaged/in disrepair. Out of place in back kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of Chicken cooler and freezer on line. Operator immediately cleaned ( corrected on site) -Gaskets of chicken cooler -sides of fryers
Reach-in cooler shelves with rust that has pitted the surface. -In freezer on line - in beer coolers at bar
Standing water in bottom of reach-in-cooler. At bar
Stored food not covered. Ice machine slide doors do not completely close
Wiping cloth sanitizing solution stored on the floor. Operator immediately double bucketed
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine chute soiled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has holes where utility lines go into ceiling
Exterior door has a gap at the threshold that opens to the outside. Gap at back door leading outside
Mar 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers; steak (56F - Cold Holding); chicken (54F - Cold Holding); ground beef patties (50F - Cold Holding); cooked onions (48F - Cold Holding); cooked green peppers (46F - Cold Holding) per operator in drawers less than 2 hours. Operator moved items to cooler for immediate temperature recovery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine chute soiled
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has holes where utility lines go into ceiling
Equipment in poor repair. Drawer on cook line gasket coming off
Exterior door has a gap at the threshold that opens to the outside. Gap at back door leading outside
Single-service articles improperly stored. Cases of to go boxes stored on floor Operator removed off floor
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Cutting board in back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and drink container on shelf over clean bar glasses
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chicken cooler and fry freezer on cook line Gaskets on first cooler cook line
Plumbing system in disrepair. Dump sink on cook line
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 1.85 lb Cooked peppers.02lb Cooked noodles 2.4lb Roast beef 1.65lb Mahi 1.10lb Chicken 2.05lb Shrimp 2.6lb Chicken 9.40lb Tuna 12oz Flat iron steak 12oz smash burgers 3.5lb Burger 22.05lbs Chicken 9.7lbs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions, Cooked peppers, Cooked noodles, Roast beef, Mahi, Shrimp, Chicken, Tuna,Flat iron steak,smash burgers, Burger, In grill cooler drawers overnight per operator. Temperature range 46F-52F. Cooler at time of inspection was in defrost mode and the time of product was out of temp was unable to be determined. Operator immediately discarded all products At wait station: Ranch, cut tomatoes, cut lettuce, sour cream, coleslaw 46F cold holding less than 4hrs. Operator immediately moved to cooler for temp recovery
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. Missing hood vent. In back prep area
Cutting board has cut marks and is no longer cleanable. Cutting board in back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and drink container on shelf over clean bar glasses
Light shield damaged/in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chicken cooler and fry freezer on cook line Gaskets on first cooler cook line
Plumbing system in disrepair. Dump sink on cook line
Wiping cloth sanitizing solution stored on the floor.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna container over cooked onions in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 50F-62F. In reach in cooler 2hrs per operator. Operator moved to walk in cooler for temperature recovery
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark documented for wing flour and batter. Per operator both batter and four made 2hrs ago. Operated states they change batter and flour every 4 hours. Operator immediately put correct time on both.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy build up of mold like substance in ice chute and surrounding area of ice machine. Advised operator to completely empty ice machine and clean and sanitize interior of ice machine. Operator took immediate action
Cutting board has cut marks and is no longer cleanable. Big prep Cutting board in back prep area
Food storage container/container lid cracked or broken. Lid to Chicken container in walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Chicken cooler shelves and multiple coolers at bar have rust. Advised operator to line shelves with deli paper as a temporary solution
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
Spray bottle containing toxic substance not labeled. Two spray bottles with chemicals not labeled at mop sink
Accumulation of debris on exterior of warewashing machine. Top of dish machine
Exterior door has a gap at the threshold that opens to the outside. Exit door by ice machine leading outside
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries stored over ready to eat bacon in reach in cooler on cooks line
Wall soiled with accumulated grease, food debris, and/or dust. Walls around dish machine
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.